Category: Table Chat Hosts 101

In this episode, we kept things casual with a low-key snack platter full of delicious eats pulled from Erinn’s pantry and fridge! Tortilla chips with tomatillo salsa, green grapes, pistachios, honey roasted peanuts, sharp cheddar cheese, and cinnamon graham crackers. All things you can find at your local grocery store. We also chatted about our lives at the moment (personal and professional), 90’s nostalgia, and had something important to announce!

If you don’t already know, we’ll be taking a recording hiatus for the next few months. We won’t be recording any new podcasts during this time, but that doesn’t mean we’re gone for good! You can always find our entire library of episodes at the Past Episodes tab at the top of our website, and also on our show page on iTunes. If you’re feeling nice, we’d love a review! You can also contact us anytime by sending us an email: heytablechat@gmail.com or find us on Instagram or Facebook.

Thank you so much for all of your support since we started the show last April! We have loved getting to know all our wonderful listeners and hearing your feedback, suggestions, and encouraging comments. We’ve also loved hosting two giveaways for our community like our Birthaween giveaway and our most recent collab with the awesome organization, Drop the LabelMovement. Now, go live, go do your thang, and catch us next time on Table Chat, the show that’s taking a break…but not for too long!

Today’s episode is all about self care! We chat the important things: what self care mean to us, the science behind relaxation, if we have always made time for self care, and our top three favorite ways to recharge and make ourselves a priority. We ate blistered shishito peppers, coated in a soy sauce and ginger reduction. Rachel made it, we both devoured it. Get the recipe at the end of this post!

Place a large skillet under the broiler or on the stovetop over high heat to warm.

Place the peppers in a mixing bowl. Drizzle them with cooking oil (I like olive oil for its flavor but you can use what you prefer!) and a healthy sprinkle of salt. Use your hands or a spatula to toss the peppers until evenly coated.

When the skillet is hot enough to evaporate a flick of water instantly, pour the peppers into the skillet. The peppers should start to sizzle immediately.

Cook the peppers until blistered- you can do this over medium-high heat on the stovetop, but make sure and turn on the overhead vent or a fan...this will get smoke-y! If you don't like the smoke, transfer the skillet with peppers beneath the broiler. Cook the peppers without moving them for a few minutes so they char on the bottom, then stir with a spatula. Continue cooking and stirring every minute or two until the peppers are blistered and darkened all over, 5 to 6 minutes total.

In a mixing bowl, combine the soy sauce, ginger paste, garlic powder, onion powder, and honey. Mix until combined. Transfer into another pan on low to medium heat. You want the ingredients to thicken up, but be careful not to burn it! Once you get the sauce to reduce and thicken, remove from heat.

In today’s episode we chatted all about our updated feelings on consistent exercise and our current personal fitness goals and progress. We also received some AWESOME advice from top exercise and fitness expert, Dr. Adrian Chavez, on what you can do for exercise even if you are pressed on time, money and energy. He even outlines a one-week guide for listeners to follow. Listen (above) to get the full details!

For our food segment, we enjoyed a flavored yogurt taste-test! Yogurt has a great blend of carbohydrates, fat, and protein which makes it a perfect recovery snack after exercise. The brands and flavors we tried included Noosa raspberry, Chobani pineapple, Silk non-dairy strawberry, Siggi’s drinkable vanilla, and Oikos Triple Zero peach. Let us know your favorite yogurt in the comments below!

Today’s episode is all about saying NO! If you think back to Episode 19 with our goals for 2017, Erinn mentioned she wanted to learn how to actually say “NO” instead of saying “yes” to taking on too many obligations. Consider this episode a how-to! We chat the important things: the things we have had a hard time saying no to, how to make “no” a part of your vocabulary and an action in your life, and even examples of how we have firmly said no and survived to tell the tale. Erinn also shares a great metaphor for why saying “no” truly matters as once told by her sociology professor back in college.

We also crunch (like, crunch realllly loudly) on some crusty bread topped with whipped butter, radish and ground pepper. It’s an easy-peasy creation but we think it’s also an easy snack. Rachel made it, we both devoured it. Get the recipe below!

Today’s episode is all about what two dietitians (us!) eat in a day! But first, Erinn made a delicious and easy to make, Crustless Quiche. Real talk, we were suffering from some legit “hanger” at the beginning of this episode, and this quiche was the perfect cure. Pair this with some crusty bread (or not) and a piece of fruit. Get the recipe below!

Along with quiche, we take you through a typical day of eats: from breakfast, to lunch, through the occasional midnight snack, as well as real talk about “normal eating”, how to cultivate self-compassion for the mistakes you make in eating, and our top tips for making sure your daily nutrition is a priority and saves you time.

Melt the butter in a cast iron or ovenproof skillet over medium heat. (If your skillet isn’t ovenproof, transfer everything to a deep dish pie plate to bake it.) Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden-brown and starting to caramelize, about 10 minutes.

Remove the pan from the heat and spread the onions evenly across the bottom. Spread the vegetables evenly over the onions. The dish or pan should look fairly full.

In a bowl, use a fork to beat the eggs lightly with the milk, cheese, 1 teaspoon of salt, and 1/2 teaspoon of pepper, just enough to break up the yolks and whites. This is a savory custard mixture. Pour the custard over the vegetables and onions and enjoy watching it fill in all the open spaces.

Transfer the quiche to the oven and bake for 45 minutes to 1 hour. Once the surface is lightly brown all the way across, it’s fully cooked. Let the quiche cool for about 20 minutes, then slice into wedges.

Notes

You can use any combination of vegetables you like! The combo I used was simply what I had in my fridge.

P.S We’re making a schedule of episodes for the rest of the year! Let us know what you’d like us to chat about, people you’d like us to interview, and recipes you’d like us to try. Comment below, visit us over on Facebook, Instagram, or drop us a line at heytablechat@gmail.com

Today’s episode is sponsored by the 1990’s and the color beige! We’re talking all about our childhood food memories. We discuss the biology of taste, why food is so often tied to memories and emotions, share our listener’s favorite childhood foods, and then discuss our favorite, funniest, and even worst food moments we had as kids.

For our food chat portion, we created a nostalgic potluck worthy of an after-school snack time. Thank you to some of our listeners for submitting their childhood foods as well!

P.S Erinn made an error to the cauliflower recipe she discussed in a recent food memory. It was a “cauliflower romesco” NOT “cauliflower romanesco.” Romesco is a red pepper based sauce and romanesco is a type of broccoli. The more you know!

Let us know some of your childhood food memories in the comments below!

Today’s episode is a RE-RELEASE of one of our most popular episodes (and actually one of our personal favorites) on the topic of Intuitive Eating. We figured that the holiday season is the perfect time of year to discuss ditching the diet mentality, respecting your fullness, and making peace with yourself and your food choices. We also have both been busy traveling and couldn’t record a new episode. Real talk!

Today’s episode is all about travel: why travel is important to us, upcoming travel plans (camping! cross country bike trip! Asia!), dream travel destinations, easy on-the-go travel snacks, favorite airport restaurants, our favorite travel blogs, how we budget for travel, our top tips for feeling balanced, safe, and your very best, as well as the sense we most value while traveling. Is it smelling? Is it taste? Listen to find out!

Keeping with the theme of travel, we figured we better eat our favorite travel/on-the-go snacks, including but not limited to:

Today’s episode is all about living a truly healthy AND guilt-free holiday season. We chat about carving out time for yourself during this busy season, staying mindful, embracing the right to savor your meals without judgement, and how to truly ENJOY the holiday season. We have our minds blown by some holiday-focused facts thanks to The National Retail Federation and we review, “The Intuitive Eater’s Holiday Bill of Rights” by the creators of Intuitive Eating. We both get a great refresher on how to say NO to pushy people and how to eat this holiday season without judgement.

Rachel prepared a Cauliflower Mash perfect as a side dish to any holiday party. We get deep about flavor variations as well. Truffle oil and parmesan, anyone? Let us know what you try!

Don’t forget to enter our BIRTHAWEEN GIVEAWAY! Click here for instructions on how to enter.

In today’s episode, we are celebrating BIRTHAWEEN! It’s a holiday we made up to celebrate, well, ourselves and our 16th episode! We chat all about what Birthaween even is, why we deserve to be celebrated, why we love parties and celebrations so much, what it means to us to have hit our 16th episode and why we believe people should celebrate themselves often and randomly. We also played some party games like the ever-gross but ever-popular Beanboozled, a round of rapid-fire question and answer, and exchanged traditional Birthaween gifts that remind us of each other. Think: taco truck taco holders and pumpkin spice face masks.

To fit the celebration theme, Rachel also made green tea mini ice cream sandwiches (chocolate dipped and sea salt sprinkled-gah!). These were so delicious and such a fun party snack!

As we mentioned on the show, to celebrate a lucky 16 episodes, a thank you for your support, and help to further grow our community, we are hosting A GIVEAWAY with a big-ass assortment of our favorite Table Chat Show goodies that we have discussed and/or used on each on of our episodes.

3) After you’ve left a review, send us an email anytime between Monday, October 31st-Thursday, November 24th to heytablechatshow@gmail.com with: Your username used to write your review.

4) If you’ve already written a review and follow us on social media, email us with your username you used to write the review in the past!

That’s it! Between Monday, October 31st – Thursday, November 24th: Follow us on at least one account. Leave us a review. Let us know what review is yours by sending us an email and be entered to win our BIRTHAWEEN Table Chat Prize!

In a medium bowl, stir together softened green tea ice cream. At this point you could mix in any additional delicious goodies like chopped chocolate, but I kept it simple.

Cover with plastic wrap and place in the freezer to reharden for 4 hours, or overnight.

To assemble sandwiches, soften the ice cream just slightly and use a small ice cream scooper to scoop a heaping tablespoon of ice cream onto the bottom side of a butter cracker. Top with another butter cracker and place on a parchment lined cookie sheet. Continue until all the ice cream is gone and quickly place the assembled ice cream sandwiches in the freezer. Freeze for 2 hours before dipping.

While the sandwiches are re-freezing, melt chocolate and coconut oil together (either over a double boiler or in the microwave) until smooth and combined. Place the chocolate in a small (but not shallow) bowl.

Remove the frozen sandwiches from the freezer and dip half of the cracker sandwich into the milk chocolate. Shake off excess chocolate and place back on the cookie sheet. Sprinkle with sea salt and return to the freezer to harden the chocolate after all of the sandwiches are dipped.

Once the chocolate is hardened, sandwiches can be stored in a freezer-safe bag or container!

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Welcome to Table Chat!

I'm Rachel (on the left), and I'm Erinn (on the right). We're full-time Registered Dietitians and part-time pizza/taco enthusiasts. This is our website where you'll find all of the current and past episodes of Table Chat, where we talk food, nutrition, and whatever else we feel like. Come sit around our table and chat, because the more you know, the more you can eat!

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